Blueberry Zucchini Bread

This Blueberry Zucchini Bread is a delightful treat that perfectly blends the sweetness of blueberries with the moistness of zucchini. It’s an easy recipe that doesn’t require a mixer, making it ideal for casual baking sessions. Whether you’re preparing breakfast, a snack, or dessert, this bread shines during summer when zucchini and blueberries are at their peak. Plus, it’s a fantastic way to use up garden produce or market finds!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and no mixer required, you’ll have fresh bread in no time.
• Bursting with Flavor: Each slice is packed with juicy blueberries and moist zucchini for a deliciously balanced taste.
• Versatile Use: Perfect for breakfast, snacks, or even dessert; this bread fits any occasion!
• Great for Leftovers: This blueberry zucchini bread stays fresh for days and freezes well for later enjoyment.
• Nutritious Twist: Incorporating zucchini adds moisture and nutrients without overwhelming sweetness.

Tools and Preparation

Before you start baking your blueberry zucchini bread, gather your tools and equipment. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Whisk
• Spatula
• Grater

Importance of Each Tool

• Loaf Pan: The right size ensures even baking and helps achieve the perfect loaf shape.
• Mixing Bowls: Having both large and medium bowls allows you to mix ingredients efficiently without cross-contamination.
• Whisk: A whisk helps combine wet ingredients smoothly for a consistent batter texture.
• Grater: A good grater makes quick work of zucchini preparation, ensuring it’s coarsely grated for the best texture in the bread.

Ingredients

To create this delightful blueberry zucchini bread, gather the following ingredients:

• 1 large egg
• 1/2 cup light brown sugar (packed)
• 1/3 cup canola or vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour + 1/4 cup for tossing with blueberries
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (or to taste)
• 1 cup coarsely grated zucchini (laid loosely in cup and not packed; don’t wring out)
• 1 cup (6 ounces) fresh blueberries (I haven’t tried with frozen)

How to Make Blueberry Zucchini Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F. Prepare one 9×5-inch loaf pan by spraying it with floured cooking spray or greasing it with oil and dusting it with flour.

Step 2: Mix Wet Ingredients

In a large bowl, add the egg, light brown sugar, canola oil, granulated sugar, sour cream, and vanilla extract. Whisk these together until well combined.

Step 3: Add Dry Ingredients

Add 1 cup of all-purpose flour along with the baking powder, baking soda, and salt to the wet mixture. Stir until just combined—be careful not to overmix.

Step 4: Incorporate Zucchini

Fold in the coarsely grated zucchini until evenly distributed throughout the batter. Set this mixture aside while you prepare the blueberries.

Step 5: Prepare Blueberries

In a medium bowl, combine the fresh blueberries with the remaining 1/4 cup of flour. Toss them gently to coat—this will help keep them from sinking during baking.

Step 6: Combine Everything

Gently fold the floured blueberries into the main batter along with any leftover flour bits. Stir until just combined; avoid overmixing to ensure a tender loaf.

Step 7: Transfer Batter to Pan

Pour the batter into your prepared loaf pan. Smooth out the top lightly using a spatula. For an appealing look, sprinkle an additional tablespoon of blueberries on top before baking.

Step 8: Bake

Place your loaf pan in the preheated oven. Bake for about 55 to 60 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 9: Cool Before Serving

Allow your blueberry zucchini bread to cool in the pan for about 15 minutes before transferring it onto a wire rack. Let it cool completely before slicing. Store airtight at room temperature for up to one week or freeze for up to six months.

Enjoy every slice of this delightful blueberry zucchini bread!

How to Serve Blueberry Zucchini Bread

Blueberry zucchini bread is a delightful treat that can be enjoyed in various ways. Whether for breakfast, dessert, or a snack, here are some serving suggestions that will elevate your experience.

With Cream Cheese Spread

• A tangy cream cheese spread adds richness and complements the sweetness of the bread.

Topped with Fresh Berries

• Garnish your slice with additional fresh blueberries or strawberries for a fruity burst.

Drizzled with Honey or Maple Syrup

• A light drizzle of honey or maple syrup enhances the sweetness and adds moisture.

As Part of a Brunch Spread

• Serve slices alongside other brunch favorites like yogurt and granola for a balanced meal.

Warmed with Butter

• Enjoy warm slices with a pat of butter melting on top for an indulgent treat.

Paired with Coffee or Tea

• A cup of coffee or herbal tea makes for a perfect companion to your blueberry zucchini bread.

How to Perfect Blueberry Zucchini Bread

Perfecting your blueberry zucchini bread is all about attention to detail. Follow these tips to ensure each loaf turns out deliciously moist and flavorful.

• Use fresh ingredients – Fresh blueberries and ripe zucchini enhance the flavor profile of your bread.
• Don’t overmix the batter – Gently stir until just combined to keep your bread light and fluffy.
• Check for doneness – Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
• Let it cool properly – Allow the bread to cool in the pan before transferring it to a wire rack to maintain its structure.
• Store correctly – Keep your bread in an airtight container at room temperature for optimal freshness.

Best Side Dishes for Blueberry Zucchini Bread

Pairing blueberry zucchini bread with complementary side dishes can enhance your meal. Here are some great options:

1. Greek Yogurt – Creamy Greek yogurt adds protein and balances the sweetness of the bread.
2. Fruit Salad – A refreshing mix of seasonal fruits provides contrast and brightness.
3. Granola Parfait – Layered granola with yogurt and berries creates a delightful texture combination.
4. Scrambled Eggs – The savory flavor of scrambled eggs offsets the sweetness, making for a hearty breakfast.
5. Nuts and Seeds Mix – Crunchy nuts and seeds add texture and healthy fats, perfect as a side snack.
6. Smoothie Bowl – A thick smoothie topped with fruits and seeds pairs well for a nutritious start to your day.
7. Oatmeal – A warm bowl of oatmeal topped with fruit can complement the flavors beautifully.
8. Chia Pudding – Creamy chia pudding adds another layer of nutrition while enhancing the overall meal experience.

Common Mistakes to Avoid

When making Blueberry Zucchini Bread, avoiding common pitfalls can ensure your bread turns out perfectly delicious.

• Overmixing the Batter: Mixing too much can lead to dense bread. Stir until just combined for a lighter texture.
• Using Wet Zucchini: Packed or overly wet zucchini can make the batter too moist. Grate loosely and do not wring out the zucchini.
• Skipping the Flour Coating on Blueberries: Not tossing blueberries in flour may cause them to sink. Coat them lightly to keep them suspended in the bread.
• Not Preheating the Oven: Baking in an unheated oven affects rising. Always preheat your oven to 350°F before baking.
• Ignoring Baking Time Variances: Oven temperatures differ; always check doneness using a toothpick rather than relying solely on time.

Storage & Reheating Instructions

Refrigerator Storage

• Store blueberry zucchini bread in an airtight container.
• It will stay fresh for up to one week in the fridge.

Freezing Blueberry Zucchini Bread

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze for up to six months for best quality.

Reheating Blueberry Zucchini Bread

• Oven: Preheat to 350°F and wrap bread in foil. Heat for about 10-15 minutes until warm.
• Microwave: Place a slice on a plate and microwave for 10-15 seconds, checking frequently.
• Stovetop: Heat slices in a skillet over low heat, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Blueberry Zucchini Bread.

Can I use frozen blueberries for Blueberry Zucchini Bread?

Frozen blueberries can be used, but they may release more moisture during baking. If using frozen, do not thaw them before adding to the batter.

How do I know when my Blueberry Zucchini Bread is done?

Check doneness by inserting a toothpick into the center; it should come out clean or with minimal moist crumbs but no wet batter.

Can I substitute other fruits in this recipe?

Yes! You can substitute blueberries with raspberries, cranberries, or even diced apples for a different flavor profile.

What can I use instead of sour cream?

Greek yogurt is an excellent substitute for sour cream and offers similar moisture and tanginess to your bread.

Final Thoughts

This Blueberry Zucchini Bread is a delightful treat perfect for summer baking! Its sweet flavor and moist texture make it irresistible. Feel free to customize it by adding nuts or spices like cinnamon for added warmth. Try this recipe today, and enjoy a slice of summer goodness!